Use wholemeal flour to make this better-for-you vegetarian quiche.
- To make the wholemeal shortcrust pastry, place the combined flour and butter in a food processor and process until fine crumbs form. Add egg yolks and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.
- Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 10cm x 34cm rectangular tart tin, with removable base, with pastry. Use a sharp knife to trim excess. Place in the fridge for 15 mins to rest.
- Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160C.
- Place tomatoes on a baking tray. Spray with oil. Season. Bake for 15 mins or until tomatoes soften.
- Meanwhile, heat oil in a large frying pan over low heat. Cook the leek, stirring, for 5 mins or until softened. Add garlic and kale and cook, stirring, for 2 mins or until kale just wilts. Set aside to cool.
- Whisk the eggs and milk in a large jug. Season with salt and ground white pepper. Arrange the leek mixture and fetta evenly over the pastry case. Pour over egg mixture. Bake for 25-30 mins or until just set. Top with the tomatoes.
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